Category Archives: featured


Banana Bread / Banane cake


Banana Bread

Quarantine Baking is trending during this COVID-19 times, while this would be remembered as a part of history, everone is trying to make best out of this #stayhome time.

For me, its all about the house chores, kids times and bit of recipes sharing on Instagram or here

Banana Cake is very simple, failproof and delicious bake option for all the beginers, the flavour of over wiped bananas will really take your bread's taste to the next level. While you might find lot of recipes on net. I'm sharing with you all, my best and simple recipe.

I also have another healthy banana bread variant on my blog. Check the link below.

Lets get started!!

Course Dessert
Cuisine international
Prep Time 15 minutes
Total Time 50 minutes
Servings 4
Author Mehraj Farheen


  • 2 Cups All purpose flour
  • 2 Medium Eggs
  • 5 Riped Bananas
  • 2 tsp Baking Powder
  • 1/4 tsp Baking Soda
  • 1 cup sugar (half brown + half white)
  • 1/4 tsp Salt
  • 3/4th Cup Oil
  • 1/2 Cup chopped walnuts / chocho chips I used Both
  • 1/4 tsp cinnamom powder
  • 1 tsp Vanilla Essence


  1. Preheat the oven at 180 degrees and prepare your bread loaf tin or baking dish by ling a parchment paper o dusting it.

    Keep all the ingredients handy before starting as shown below

  2.  Prepare the wet ingredients

    Mash 4 Bananas, then add eggs, oil, sugar, vanilla essence and whisk for 10 minutes

  3.  Prepare the dry ingredients

    Sieve the flour, with baking powder, soda, salt and cinnamon powder, repeat this step twice or thrice.

  4.  Now gently mix the dry and wet ingredients. keep mixing for around 2-3 min until its well combined.

  5. Lastly, Add the chopped nuts, Chocolate chips and transfer the cake batter into a bread loaf tin or any baking dish.

  6. Place in pre-heated oven and bake for around 35-40 mins. keep checking after 25 mins to avoid overcooking.

  7. Thats all delicious banana bread is ready to serve!

Recipe Notes

You can also use 1 cup while wheat flour and 1 cup all purpose flour as well.

Use the same batter for cup cakes as well.

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Banana Bread / Banane cake

Hyderabadi Mirchi ka salan

5 from 1 vote

Mirchi Ka Salan

The best side dish for Dum biryani other than raita is this extremely flavorful curry. This curry have rich textures with grounded paste of roasted peanuts, sesame seeds and desiccated coconut. The grounded paste is then slowly cooked with tamarind and fresh green herbs along with chilly peppers. Imagine the flavors 🙂 

I have made the recipe simple by combining many steps into few simple steps.  I call it 'Dump and cook' method (probably a method invented by me and this is what I do almost every time).

Not only does this curry goes well with biryani, it also tastes best with any flat bread, khuboos or even white rice.

You can also replace the chilly peppers with brinjals/eggplants/aubergine.

Course Side Dish
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Author Mehraj Farheen


  • 1/2 Cup of all three ingredients Peanuts, Sesame seeds, Dessicated dried coconut
  • 15-20 Large Chilly peppers Washed, dried and make a small slit on each pepper
  • 2 cup oil
  • 1 Cup Fresh Corainder Leaves
  • 1 Cup Fresh Mint leaves
  • 8-10 Green Chilly
  • 3 tbsp Tamarind (size of big lemon) De-seeded ,cleanedand soaked in little water
  • Salt as need
  • 2 tbsp Corainder Seeds
  • 1 tbsp Cumin seeds
  • 2 Bojwar ka phool
  • For tempering / Bagaar tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds), 1/2 cup curry leaves


  1. Dry raost Peanuts, Sesame seeds, Dessicated dried coconut and set aside

  2. Then Dry raost Corainder Seeds, Cumin seeds, Bojwar ka phool and set aside

  3. In mixer add all the dry roasted ingredients along with Fresh Mint leaves, Coriander Leaves, tamarind, green chillies, salt and make a fine paste using very little water.

    (You need to add the tamarind itself, not just the pulp, increase the quantity of tamarind if you wish to make it little extra sour)

  4. Heat oil and fry the chilly peppers until slightly brown, please take care as it might splutter. Remove the chilly pepper and set aside

  5. In the same oil, add  1 tsp mustard seeds, 1/2 tspn zeera, 2 pinch fenugreek seeds, 1/4 tsp kalonji seeds(black seeds) and half of curry leaves, once they splutter, just dump the grounded paste and fry for 10 minutes. Add 1/2 glass water(yo can also use tamarind soaked water here) and allow it to cook for 30 minutes on low flame. 

  6. Keep stirring every 5 minutes to make sure the curryis not sticking at the bottom.

  7. Once the oil is released the water has evaporated, add the fried peppers/Mirchis and cooked on low for ten minutes. Adjust the consistency as desired.

  8. The very delicious and the most favourite biryani partner is ready.

Recipe Notes

Make sure, your not adding any red chilly to this curry as it might loose its color.

Always, prepare this curry one day before serving, as this curry tends to taste better as it gets aged.

You can easily reserve this curry upto one week.


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Hyderabadi Mirchi ka salan
Cuisine Indian
Cuisine Indian

Kheema Pasta / Minced Meat Pasta

Kheema Pasta / Minced Meat Pasta

A super simple and delicious option for dinner time which is definitely kids-approved. This also makes a perfect recipe for times when your completely drained and short on time.

Course Main Course
Cuisine Indian, international
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4
Author Mehraj Farheen


  • 1 packet whole wheat drum pasta 500 gms
  • 250 grams Minced Meat Beef/Lamb
  • 2 Large Onions Finely Chopped
  • 1 Large Tomato Finely Chopped
  • 1 tbsp Garlic
  • 1 tbsp Ginger Finely Chopped
  • 1 tbsp Tomato paste
  • 3-4 Green Chillies
  • 1/2 Cup Corainder laves
  • 1 Piece Maggi cube
  • 4 tspn Oil
  • Salt as per taste
  • Black pepper 1/4 spoon
  • 1/2 Lemon Juice


  1. Boil the pasta/Macroni with 1 tspn olive oil, salt and set aside

  2. In large pot, saute chopped ginger, garlic in oil until light brown

  3. Then add green chilly, onions saute for 4-5 minutes until the onion turns lightly brown

  4. Now the important step, add minced meat and fry nicely for 7-8 minutes, make sure your frying the minced meat nicely until the oil separates.
  5. Now add capsicum, tomato pieces and cook for 5 minutes until soft. You can also use other vegetable like beans and carrot.

  6. Lastly add the bolied pasta, salt, black pepper, give a nice mix and end it of ny adding the fresh coriander leaves and add half lemon Juice

Recipe Notes

If you don't want to use the Maggie stock cube, you can use add 1/4 tsp coriander spoon and 1/4 roasted cumin powder, but make sure your cooking these two masalas properly before adding the vegetables.

Another note, just before turning off the flame, add2-3 tablespoon of water. This way the pasta doesn't dry out.

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Kheema Pasta / Minced Meat Pasta

Rajma Mutton

Rajma with mutton, it’s a one pot one shot recipe. A very easy, delicious and nutritious curry that can be served with rice or roti

Prep time – 45 mins

Step 1 : In pressure cooker add the following ingredients

1 cup (Overnight soaked rajma – red kidney beans)
1/2 mutton with bones
2 large finely chopped onions
2 large tomatoes
1 tbsp ginger garlic paste
2 bay leaves
3-4 cardamom
1 inch Cinnamom stick
4 cloves
1/2 shahzeera
1 and 1/2 teaspoon coriander powder
1/2 tspn zeera powder
1 tspn red chilly (as per your intake)
5-6 green chilly
5-6 tbspn oil(I have used very less just one 1 tbspn)

Cook on high heat all the above ingredients for sometime then add water and pressure cook for 4-5 whistles. And then leave it on sim flame for 15 minutes( make sure you add enough water in pressure).

Step 2 : once the meat and beans are cooked, mash some of the beans and stir nicely to adjust the consultancy of the gravy. The gravy has to be semi thick as shown in the photo. At the end add fresh coriander, mint leaves, 2 generous pinch of garam masala and adjust the salt.

That’s it rajma mutton is ready, server it with zeera rice or kaju biryaani!!!


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My Bakery

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Chicken 65

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